Vanilla cheesecake layer

Date caramel

3 dates

60g maple syrup (4 tbsp)

Time

Prep Time: 30 minutes + 2 hours and 30 minutes

Total Time: 3 hours

Difficulty

Difficulty: 2 of 5

Method:

For the cookie dough base: melt the coconut oil on a very low heat. Once it’s melted add the maple syrup, salt and oat flour and mix. Mix in your chopped chocolate and put your dough into a tin. Press it down until you have an even and flat surface. Keep it in your freezer while you make the cheesecake.

For the chocolate cheesecake: put your cacao butter and coconut oil in a pan and melt them on a very low heat.

Add the soaked cashews into your food processor and mix until it forms a paste, make sure to scrape down the sides every now and then. Add the maple syrup and mix until everything’s smooth.

Pour in your melted cacao butter and coconut oil and let it all incorporate. Add the cacao powder and make sure everything combines.

Pour your chocolate cheesecake on top of the cookie dough base and smooth it out. Put it in the freezer for 30 minutes while you make your caramel top layer.

For the caramel cheesecake layer: mix the cashews into a paste, add the maple syrup and mix again. Pour in the cacao butter, coconut oil and vanilla powder and mix until you have a smooth paste. Put your paste in the tin and spread it out on top of the chocolate layer.

Date caramel: blend together the dates and maple syrup and dollop it on top of the vanilla layer, use a knife and stir it through to caramel so make a pattern on top of the cake. Put the cake back in the freezer and leave it for 2 hours to set completely, then it’s ready to be enjoyed!

Everybody needs to try this raw chocolate caramel Nugglets cheesecake recipe. This one is flavoured with chocolate and caramel. Can you imagine anything better? It’s got a cookie dough base, a thick chocolate cheesecake layer and a creamy vanilla cheesecake layer with swirls of date caramel. This raw cheesecake is the definition of indulgence! As if the cheesecake wasn’t enough on its own I drizzled some melted raw chocolate on top and put some freeze-dried raspberries, Biccy Boms and Nugglets (yes, we’re totally obsessed with our new product!) on top. I hope you enjoy it as much as we do in the office!

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Olivia

Welcome to Livia’s! I’m Olivia and I’m so excited to share some of my dreamy sweet recipe creations with you. After being diagnosed with severe food intolerances I had to rethink the way I eat. I wanted to find a way to indulge in desserts and all things sweet in better ways. All my recipes and products are all natural, plant-based, gluten & dairy free.

Livia’s Kitchen and Livia’s Crumble are trading names of Livia’s Health Foods Limited. We are a limited company registered in England and Wales under company number 09209224 and have our registered office at 25 Lonsdale Road, London, NW6 6RA. Our VAT number is GB 196 5801 70.